So, I'm going to continue with the appetizer/side dish theme from the last post. We can always use more side dish options or at least I can. I think that we can all agree, bacon is a crowd pleaser and not only that just about everything is made better with the addition of bacon. Seriously, a person very dear to my heart once told me that he was always able to keep kosher until the day he had a bacon cheeseburger, from that day on he was a non-kosher Jew. He was a bacon lover from that moment on. I love that story. This is a super simple recipe that you can whip up easily before company comes over or just to satisfy a hungry family. The addition of the slightly spicy, tangy vinaigrette cuts the salty (and delicious!) fattiness of the bacon. Seriously, its amazing! I am totally in love with my newest creation xoxo.
Bacon Asparagus Bundles with Serrano Chili Vinaigrette
Written, developed and tested by: Vanessa Madigan
Ingredients:
1 16oz. package thin sliced bacon
1 bundle of asparagus, relatively thin
olive oil for drizzling
2 Tbs Paprika
2 Tbs Black Pepper
For the vinaigrette:
1/4 cup rice vinegar
1/4 cup olive oil
1 Tbs Dijon mustard
1Tbs sugar
2 Serrano chilies, chopped
salt and pepper to taste
Directions:
- Preheat your oven to 400 degrees
- Trim the asparagus, it will end up about 4 or 5 inches. This is important to get rid of the woody base, yuck.
- Drizzle the asparagus with your olive oil.
- Take about 4 pieces of your trimmed asparagus and starting at the bottom wrap your bundle tightly all the way up until just the leafy tops are peeking out. Place each one on a cooking sheet with the lose end down so that it wont curl up when cooking.
- Dust your bacon wrapped asparagus with the paprika and black pepper.
- Place your baking sheet in the oven and let the bacon and asparagus cook for about 12 to 15 minutes. The bacon will brown, cook and shrink up.
- While your bacon and asparagus are cooking you can make your vinaigrette
- In the bowl of a food processor or in a blender, add all of your ingredients; the chilies, olive oil, vinegar, sugar, mustard, salt and pepper. Blend until the mixture becomes emulsified and does not separate.
- When your bundles are cooked remove from oven and they are ready to serve! Drizzle them with the Serrano vinaigrette and enjoy!
